Showing posts with label Indian Snacks. Show all posts
Showing posts with label Indian Snacks. Show all posts
Thursday, March 25, 2010
Spicy Paneer Bites
Ingredients:
100 gm - paneer
1/2 cup - cream
1 tbsp - ginger garlic paste
1 tsp - black pepper
1 tbsp - red chilli flakes
salt to taste
Method:
1. Firstly cut the paneer in square shape.
2. Take a bowl and mix cream, ginger garlic paste, salt, red chilli flakes and black pepper together.
3. Put the paneer pieces in it and mix it softly, so that the mixture is wrapped on each paneer piece. Let it rest for 10 mins.
4. Now string the paneer pieces in a stick and roast them in tandoor for 5-7 mins or grill them in microwave for 5 mins.
5. Spicy paneer bites are ready to be served with ketchup.
Tuesday, March 23, 2010
Moong Daal Dhokla
Ingredients:
1 cup - yellow moong daal
1 tsp - ginger coriander leaves paste
1/2 tsp - nimboo phool (citric acid)
1 tsp - eno
salt to taste
Tempering:
2 tsp - oil
1 tsp - mustard seeds
2 to 3 - kari patta (curry leaf)
Garnish:
1 tsp - Coriander leaves
Method:
1. Soak daal in 3 cups of water for 3-4 hrs.
2. Grind it along with ginger coriander paste. Add citric acid and salt to it and mix it well.
3. Keep a steamer ready with boiling water.
4. Grease the container with oil and drizzle 1 pinch of eno in the container.
5. Finally add eno in the batter and beat it well. Pour batter in the container and place it in steamer.
6. Steam for about 10 minutes on high flame and then another 10 minutes on low flame.
7. Take out the container and allow it cool down for 10 mins. Cut them in square or diamond shape pieces.
8. Heat oil in a pan for tempering. Add mustard seeds and kari patta. Allow them to crackle and then drizzle it over dhokla.
9. Garnish it with coriander leaves and serve it with tomato ketchup and green chutney.
Friday, March 19, 2010
Crispy Rice Mounds
Ingredients:
4 - boiled potato
1 cup - boiled rice
1 tbsp - cornflour
1/4 tsp - red chilli powder
1/4 tsp - jeera (cumin seeds)
1/2 tsp - amchur powder (mango powder)
1/4 tsp - pomegranate seeds
1 - finely chopped green chilli
salt to taste
oil for frying
Method:
1. Grate the boiled potato and mash the boiled rice. Mix them thoroughly.
2. Add cornflour, green chiili and all the spices in it and mix it well.
3. Make small balls of the prepared mixture and give them a mount shape.
4. Deep fry them on low flame till they turn golden brown.
5. Serve them hot with tomato ketchup and chutney at tea time.
Thursday, March 18, 2010
Spicy Cabbage Rolls
Ingredients:
1 - medium size cabbage grated
2 - large potato boiled and mashed
1 - large onion finely chopped
2 - green chilli finely chopped
1/2 cup - maida (flour all purpose)
1/2 cup - bread crumbs
1/2 tsp - red chilli powder
1/4 tsp - amchur (mango powder)
1/2 tsp - jal jeera powder / chat masala
1 cup - coconut powder
salt to taste
oil for frying
Method:
1. Mix grated cabbage, boiled and mashed potato, finely chopped onion and green chilli in a bowl.
2. Add coconut powder and all other spices in it and mix it well.
3. Take maida in a bowl and put some water in it and mix it so that no lumps are formed. Keep bread crumbs in a plate.
4. Heat oil in a kadhai, make small rolls of the prepared mixture in any shape of your choice, dip it in maida solution and wrap bread crumbs on it.
5. Deep fry it on low flame till they turn golden brown.
6. Serve it hot with sauce and chutney at tea time.
Thursday, March 11, 2010
Hing Ke Bade
Ingredients:
1 kg - skinless urad daal
1/4 tsp - hing
4 tsp - rai powder (mustard)
2 tsp - crushed red chilli
salt to taste
oil for frying
Method:
1. Clean, wash and soak daal for 5-6 hrs.
2. Grind the soaked daal into paste and beat it thoroughly.
3. Heat 1 tsp oil in a pan and add hing, rai powder, crushed red chilli and salt in it. Roast it well.
4. Mix these roasted spices into the daal paste.
5. Heat the oil in a kadhai. Now wet your hands and and make small balls of the paste, press them softly and fry till they turn golden brown.
6. Serve them hot with chutneys and curd.
Wednesday, March 10, 2010
Spicy Moong Daal Pakore
Ingredients:
1 cup - moong dal
2 tbsp - grated carrot
1 tsp - finely chopped onion
1 tsp - finely chopped green chilli and ginger
1 tsp - jeera (cumin seeds)
2 tbsp - finely chopped green coriander
1 tbsp - thickly crushed dhaniya powder
1 tsp - thickly crushed zeera powder (cumin seeds powder)
1 tsp - thickly crushed saunf (fennel)
1 tbsp - lemon juice
1 pinch - turmeric powder
2 tsp - oil
salt and red chilli powder to taste
Method:
1. Wash daal and soak it for 3 hrs. Drain the water and grind it with half cup of water.
2. Put 1 tsp oil in a non-stick pan and heat it. Add zeera in it and then put turmeric powder and moong daal paste in it. Keep stirring it continously to avoid lumps.
3. When the mixture turns thick add onoin, ginger, green chilli, carrot, salt and red chilli powder in it and keep stirring it.
4. When the mixture starts leaving the corners and take a round form, add half of the chopped green coriander to it and put off the flame.
5. Let the mixture cool down for a while and then make small round shaped balls of it.
6. Again heat the non-stick pan with 1 tsp of oil in it. Put the balls in it with all dry spices, lemon juice and few drops of water so that the dry spices stick to the balls properly.
7. Spicy moong daal pakore are ready. Serve them hot with chutneys and tomato sauce.
Tuesday, March 9, 2010
Rice Corn Rings
Ingredients:
1 cup - rice
1 cup - corn
1 tsp - red chilli powder
1 tsp - amchur powder (mango powder)
1 tsp - garam masala
1 tb sp - cornflour
1 pinch - heeng (asafoetida)
Salt as per taste
Oil for deep frying
Method:
1. Soak the rice in 3 cups of water for 2-3 hrs. Drain the water and grind the rice .
2. Boil the corn until they turn soft and grind them when they turn cool.
3. Mix corn paste, cornflour, salt and all other spices to the grinded rice and mix it well.
4. Heat the oil in a kadhai. In the meantime put the ready batter in the ring mold.
5. Take them out from the mold and deep fry till they turn golden brown.
6. Serve them hot with chutneys.
Friday, April 24, 2009
Dahi Bada
Ingredients For Bada:
300 gm - urad daal
1 tsp - jeera seeds
1/4 tsp - red chilli powder
Salt to taste
Oil to fry
Ingredients For Dahi :
1 kg - Dahi (yogurt)
2 tsp - roasted cumin (jeera) powder
1 to 2 - green chilies chopped
Finely chopped coriander leaves
Red chili powder to taste
Black pepper to taste
Salt to taste
Imli chutney
Green chutney
Instructions For Bada:
1. Clean, wash and soak the daal overnight.
2. Grind it into smooth paste.
3. Add jeera seeds, red chilli powder and salt to it.
4. Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
5. Take the hot badas and put in cold water.
6. Now take them out of water and squeeze the water and keep aside.
Instructions For Dahi:
1. Blend the curd (yogurt) until it is smooth.
2. Keep in refrigerator for an hour to get chilled.
3. Add salt, red chilli powder, black pepper and chopped green chillies to it.
4. In a deep dish arrange bada and pour dahi over them. Sprinkle roasted jeera powder over it. 5. Drizzle imli (tamarind) chutney and green chutney. Garnish with coriander leaves.
4. In a deep dish arrange bada and pour dahi over them. Sprinkle roasted jeera powder over it. 5. Drizzle imli (tamarind) chutney and green chutney. Garnish with coriander leaves.
Serve the dahi vadas chilled.
Note:
1. Before frying the badas beat the prepared batter properly.
2. Take some water in a bowl and put a small ball of batter into it.
3. If the ball floats in the water the badas will be soft and if it doesnt floats beat it more for good results.
Thursday, April 9, 2009
Fresh Daal Dhokla
Ingredients :
1 cup - chana dal
1 cup - urad dal
1 cup - moong dal
4 to 5 - green chillies
1/4 tsp - turmeric powder
Little ginger
A pinch of asafoetida (Hing)
Salt to taste
Oil for greasing
Fermenting agent:
Fermenting agent:
2 tbsp - warm water
1/4 tsp - baking soda
1 tbsp - plain yogurt , preferably sour
Tempering:
1 tbsp - oil
1/2 tsp - mustard seeds
1/2 tsp - sesame seeds (optional)
Garnish:
1 tbsp - cilantro leaves (green coriander), chopped
1 tsp - freshly grated coconut
1/2 - lemon
Instructions:
Instructions:
1. Soak moong daal in 3 cups water for 4-6 hours
2. Grind along with green chili and ginger.
3. Leave it for fermenting for 6 hours.
4. Keep a steamer ready with boiling water.
5. Grease the pressure cooker containers.
6. Mix baking soda, yogurt and warm water.
7. Just before steaming, add the fermenting agent along with salt, turmeric powder and asafoetida to the batter. Mix well.
8. Divide the batter in 2 containers
9. Steam for about 10 minutes on high flame and then another 10 minutes on low flame.
10. Take out the containers. Leave it for cooling down for 15 minutes.
11. Cut into squares or diamonds.
12. Heat the oil for tempering in a small container. Add mustard seeds & sesame seeds. Drizzle over the dhokla.
13. Garnish with cilantro and coconut.
14. Squeeze fresh lemon juice on top.
Note - After adding the baking soda mixture, steam the dhokla immediately.
Note - After adding the baking soda mixture, steam the dhokla immediately.
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